Fondant Potatoes

[ENCORE50A]

Anyone ever try them and also try them with different seasonings ????

 

[Caniborrowsomeammo]

I've done them, personally a lot of work for a tater. I used fresh rosemary, Italian seasoning, and cajun spices. Oh, lots of butter

 

[ENCORE50A]

I agree, lots of work just for a tater but..... I love my taters. Wife believes I'm nuts LOL. I like the cajun seasoning idea and may try them once. Maybe if I get everything going, the wife can keep an eye on it while I grill up venison ka-bobs.

 

[CatamountRob]

I’ve never heard of this so I looked up the recipe and I’m definitely going to give it a try. I think I’ll add Old Bay seasoning.

 

[GM54-120]

Not sure if you like curry but Vadouvan (French curry) with fried shallots, rosemary and thyme is a mild curry with some "western spices" added. Slightly similar to Caribbean versions of curry but milder.

As far as the butter goes use Ghee or clarified butter. Smoke point is much higher. Mix with a healthier fat like avocado oil if needed. I do half "tasty fat" and half healthy fat cooking all the time and never notice any huge flavor loss.

 

[CatamountRob]

Gave them a whirl this afternoon, they just came out of the oven and I haven’t even tried them yet. A baked chicken and fresh fiddleheads tossed in a vinaigrette round out the menu. I picked the fiddleheads this morning.

 

[CatamountRob]

 

[Caniborrowsomeammo]

Looks good!!! I'll pass on the ferns tho.

 

[ENCORE50A]

Gave them a whirl this afternoon, they just came out of the oven and I haven’t even tried them yet. A baked chicken and fresh fiddleheads tossed in a vinaigrette round out the menu. I picked the fiddleheads this morning.
View attachment 14204

Well ??

 

[CatamountRob]

They were a big hit. I think well worth the little bit of extra effort to make them. Thank you very much for new trick!

 

[GM54-120]

Skin is the best part